Crispy spring onion noodles with cucumber, celery and prawn salad

Method

1. To make the crispy spring onion noodles, cut three of the spring onions into thirds, then halve the white parts lengthways.

2. Heat the vegetable oil in a saucepan over a medium heat. Add the spring onions and fry for 3–4 minutes, or until golden, fragrant and crisp. Remove with a slotted spoon and drain on kitchen paper. Sprinkle with the salt and MSG. Keep the oil in the pan.

3. Immediately add the light and dark soy sauces to the hot oil and stir. Add the brown sugar and stir until dissolved. Transfer the sauce to a bowl.

4. Cut the remaining spring onion into thirds, then slice lengthways into very thin strips. Put in a bowl of iced water with the coriander.

5. Bring a saucepan of water to the boil and cook the noodles according to the packet instructions. Drain and transfer to a large mixing bowl.

6. Add a couple of spoonfuls of the spring onion oil and soy sauce mixture to the noodles, along with the toasted sesame seeds, chilli and pickled mustard greens. Toss until evenly coated.

7. Transfer the noodles to a serving bowl and top with the crispy spring onions and cucumber matchsticks.

8. To make the prawn salad, cut the cooked prawns in half lengthways.

9. Use a vegetable peeler to remove any tough strings from the celery, then slice diagonally into thin strips. Peel the cucumber and cut diagonally into thin strips.

10. To make the dressing, mix the chilli oil, rice vinegar, light soy sauce, caster sugar, sesame oil and spring onion oil in a bowl until combined.

11. Add the prawns, celery, cucumber and sesame seeds. Toss until coated in the dressing.

12. Transfer the salad to a small serving bowl and serve alongside the crispy spring onion noodles.